Importance of Draught Beer Temperature Control By Doak Walker  |   Submitted On April 27, 2013

Maintaining proper and constant draught beer temperature is imperative for storage, taste, and appeal.

The fresher draught beer is when served, the better it is. When it is not properly rotated, it loses its original taste and aroma. Use your oldest beer first. Don’t stock new deliveries in front or on top of barrels already in the cooler.

Draught beer is not pasteurized, so it must be kept cold at all times, preferably between 36 and 38 degrees Fahrenheit. Temperatures above 45 may cause the beer to turn sour and cloudy. Therefore, adequate refrigerated storage facilities are your prime requirement.

Beer should be put in the cooler immediately upon delivery. Your cooler should be used exclusively for draught beer, not for foods. There are two reasons for this:

Frequent opening of the cooler odor can raise the beer temperature.

Unpleasant food odors, drainage or fungus growth can adversely affect the taste of the draught beer.

Temperature in the cooler should be checked by placing accurate thermometers at several places in the cooler, away from pipes, coils or other equipment which might affect the reading. Put the thermometer in a small jar of water to be sure of an accurate reading. Regular checking of temperature inside the cooler will help you to adjust the thermostat control properly and maintain the proper temperature.

Your thermometer must be carefully handled because mishandling can impair its accuracy. In fact, it should be tested periodically. The most common types of thermometers (spirit filled or mercury, dial or digital) may be check very easily by submerging the bulb of the thermometer in a container filled with chipped ice water. It should read approximately 32 degrees Fahrenheit.

Why is temperature control so important? Most of your customers prefer their beer at a temperature between 38 and 40 degrees Fahrenheit. When beer is colder than 38 degrees, it loses flavor and aroma, and will not have enough foam. When draught beer is warmer than 42 to 45 degrees, it draws wild, and quickly loses its zest. Remember that the beer will absorb some heat from the glass, so the drawing temperature must compensate for this. An un-chilled, rinsed, thin-shell glass will raise the beer temperature by about two degrees. An un-chilled, rinsed, heavy shell glass or mug will raise the temperature by four to six degrees.

Following these simple guidelines will make sure you get the best from the beer you serve. It also will assure that your customers the taste and quality that they deserve.

Glasses of light and dark beer on a pub background. Stock Photo - 55263893

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